Hotel Albris stories
For guests and friends of the Hotel Albris
Editorial and texts: Franco Furger
If the day starts with breakfast – ours will make your day!
Breakfast is important. It gives you energy for the day and puts you in a good mood. But often you don't have the time. It's even better when...
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Take a Look at the New Kitchen – from Our New Breakfast Buffet
Good cooking requires passion, seasoned with a pinch of love. And when the kitchen is up to date, the work is even more enjoyable, says ...
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For 30 Years at the Hotel Albris
The brothers Afonso and Duarte Ferreira know the Hotel Albris inside and out. They have been working in the hotel for 30 years. As porter and cook.
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Commuters between sea and mountains
Our Chef de Service comes from Tuscany. As a trained sommelier, Maurizio Morelli knows how the right wine makes a good meal a better one. ...
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From Portugal to the Hotel Albris
He shapes good bread, she packages fine Engadine cakes. Paulo and Sandra Carvalho-Silva have been working at the Hotel Albris for 15 years. The financial crisis forced them to ...
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A New Design for Our Wellness Area
Detoxify, relax, de-stress. Best with a view of the mountains and the scent of Swiss stone pine in your nose. The Hotel Albris has completely renovated its wellness area in spring 2023...
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The new restaurant Kochendörfer
“Larch wood has a beautiful reddish color” The new Kochendörfer restaurant stands out with its spacious seating niches and lots of wood. Guido Manzoni, project manager at Rominger carpentry, explains, ...
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Fresh bread straight from the wood oven
Recently we have been baking bread in a real wood-burning oven.. This is not in the bakery, but one floor higher – in the completely rebuilt restaurant. Most of the time it is ...
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200 cakes in two hours
There is a lot of confectionery art in an Engadine cake. What is crucial is the correct composition of shortcrust pastry bases and butter-Malmond-Vanilla cream. Today is Engadine cakes-Tag. In the background is a monotone ...
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Looking for the perfect bread
In search of the perfect bread The best bread contains sourdough instead of yeast, says Claudio Kochendörfer. To find the perfect taste, he has ...
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The art of good service
The art of good service Martina and Umberto will soon know the Hotel Albris better than their home. Because the two Chef de Service have been working since ...
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The seductive scent of fresh bread
Our house never sleeps. At night the bakery is busy so that the hotel guests can bite into fresh rolls the next morning. Most of the bread ends up ...
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Two new garden rooms
The spacious rooms lead directly into the hotel garden and have their own whirlpool – ideal for families. The Hotel Albris has expanded and can ...
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There are no coincidences
The Hotel Albris supports a charitable project in Nepal. Our regular guest Hannes Bissig was significantly involved in the new building of the school. On April 25. 25. ... was shocked
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How the Ibex got his cake
It was practically extinct until the first successful reintroduction was achieved in Pontresina. Reason enough for the Kochendörfer confectionery to make a fine cake for the ibex ...
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